Akkawi cheese (Arabic: جبن عكاوي‎, also Akawi, Akawieh, and Ackawi) is a white brine cheese, native to Palestine. It is named for the city of Akka, where it first originated, the Arabic akkawi meaning "from akka". It is commonly made using cow milk, but can be made with goat or sheep's milk as well. It is now produced on a large scale in the Middle East, notably in Lebanon, Syria and Cyprus. A soft white cheese, it has a smooth texture and a mild salty taste. Commonly used as a table cheese, it is considered good by itself or paired with fruit.

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Basket cheese gets its name from the way it is formed (inside a basket). It is made from cow's milk and can be found as two types, "fresh" or dry. The "fresh" basket cheese has no salt taste, while the "dry" variety has a mild salt taste to it. Italians often use this cheese during Easter to bind ingredients for other dishes. It is also a popular addition to antipasto.

Strained yoghurt, yoghurt cheese, labneh/labaneh, dahi, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.

Strained yoghurt is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both cooked and raw, savoury and sweet dishes.

Labneh (also spelled Labaneh, Lebnah, Labne, Labni, Arabic: لبنة) is a white Middle Eastern yoghurt cheese made from cow milk. Labneh, a word derived from the word 'laban', the surname labahn or laban means white or milk.

Jameed (Arabic: جميد) is hard dry laban made from sheeps' milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days, if it's dried in the sun it becomes yellow and if it's dried in the shade it remains white, it is important that the jameed is dry to the core because any dampness can spoil the preservation process.

Jameed is very popular in Jordan because it is used in making the national dish, mansa

Jibneh Arabieh (Arabic: جبنة عربية‎) is a simple cheese found all over the Middle East. It is particularly popular in the Persian Gulf area. The cheese has an open texture and a mild taste similar to Feta but less salty. The heritage of the product started with Bedouins, using goat or sheep milk; however, current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.

Nabulsi (or naboulsi, "Nablus") cheese is one of a number of white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus, and it is well-known throughout the West Bank and surrounding regions. It is the principal cheese consumed in Jordan.^[1] Produced primarily from sheep milk, goat's milk is also used.^[1] Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahlab (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It is can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Arabic dessert knafeh.^[1]

There are numerous different kinds of Syrian cheese. Some of the most common are:

• Jibne Khadra or white cheese, a hard cheese with a pronounced salty taste, often boiled before eating
• Shelal, a salty white cheese made up of strands of cheese woven together
• Surke, sorke or shanklish, a mature cheese made with spices and generally presented as balls of cheese covered in za'tar or chili; most often eaten as a starter dish with tomato, oil and sometimes onion
• Turkomani, a soft porous cheese with a delicate flavour
• Charkassiye, a soft, fresh cheese

Shanklish (Arabic: شنكليش or شنغليش‎), also known as shinklish, shankleesh, sorke, or surke, is a type of cow's milk or sheep's milk cheese made in Syria and Lebanon. It is typically formed into balls of approximately 6 cm diameter, which are often covered in zaatar and Aleppo pepper, and then aged and dried. The most common spice is thyme, thus giving the cheese its appearance somewhat resembling a dirty tennis ball. Shanklish is also sold in much smaller balls or unformed.

Shanklish varies greatly in its texture and flavour. Fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and flavour. To make spicier cheeses, spices such as aniseed and chilli can be mixed in before the cheese is formed into balls. Spicy shanklish are often covered in chilli, especially in Syria, and thus appear red. Shanklish from the Syrian coastal plain around Tartous and the adjoining northern Lebanese region of Akkar are considered particularly delectable; these tend to be hard, with a clean strong flavour and near-white colour.

Shanklish is generally eaten with finely-chopped tomato, onion, and olive oil; and often accompanied by araq. It is a common mezze dish. Shanklish is also mashed up with eggs or crushed in a pita with cucumbers, mint, and olive oil for breakfast.

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